nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Sprinkle beef with garlic powder.
At oven temperature of 325\u00b0, cook beef approximately 15 minutes per pound (approximately 1 1/2 hours).
When beef is cooked, wrap in aluminum foil and let sit for 1/2 hour.
Right before serving, drape Virginia baked ham over beef.
Drape Pillsbury crescent rolls on top of ham.
Whip egg and milk together and spread a little on top of crescent rolls.
Cook in 350\u00b0 oven for approximately 15 minutes.
Slice and serve.
Brown onions in fat. Add meat.
Fry out somewhat. Add tomatoes, mushrooms, corn meal and 1 teaspoon salt and pepper to taste. Simmer 2 hours over low heat.
ish.
Top potatoes with Virginia Baked Deli Ham (I like
*Peanuts should be placed in a white ham wrapper bag and beaten with a wooden mallet. This enhances the flavor.
Preheat oven to 350\u00b0.
Crush the peanuts with rolling pin or mallet.
Lightly beat the eggs; whisk in the sugar and flour until well combined.
Add corn syrup and peanuts, and then add butter.
Pour the filling into the prepared crust.
Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.).
Cool to room temperature.
Serve with whipped cream, if ...
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Scrub ham with brush and clean well.
Soak ham in water more than 12 hours, skin side up so salt will drop to bottom, being sure to use enough to cover ham well.
Drain water off; then cover with fresh water and simmer twenty minutes per pound, turning ham during cooking.
Let cool in same water.
Skin ham and rub over with dry mustard and brown sugar, and thin layer of toasted bread crumbs.
Add paprika and whole cloves every square inch.
Bake in 325\u00b0 oven for 30 minutes, basting every 5 minutes with 1 quart of ginger ale.
hich was held in Lynchburg, Virginia.
Place apples in pan of water and bring to boil.
Reduce heat and simmer until apples are soft. Mash apples and add brown sugar and cinnamon.
Makes 8 cups.
Sift flour and baking powder and mix with salt and ham.
Cut in shortening with knife until all is consistency of meal.
Add milk.
Handle as little as possible.
Pat with hands or roll on floured board.
Bake in hot oven until brown.
Steam the crabs. Cool and pick. Add crab, bread, seafood seasoning, salad dressing, salt, pepper, egg and Worcestershire sauce to a large bowl.
Mix together.
The contents should not be soupy, but you should be able to make into cakes.
Heat skillet with oil. Fry until golden brown on each side.
Mix horseradish and ketchup for sauce.
Mix oil with sugar in electric mixer until well mixed.
Add eggs, one at a time, beating well after each addition.
Sift flour, cinnamon, nutmeg, baking soda and salt.
Add vanilla and mix well. Slowly add the sifted flour mixture.
Add the apples, nuts and raisins.
Pour batter into a tube pan and bake at 325\u00b0 for 1 1/2 to 2 hours.
Line a 13 x 11-inch pan with foil that has been lightly greased.
Place rolls that have been filled with ample ham slices and Swiss cheese (size of quarter) on the foil-lined pan.
Place rolls very close together.
Spoon the following sauce over top of rolls.
Place precooked Virginia ham into deep pan.
Put cloves into ham (across top of ham).
Pour molasses, 7-Up and ginger ale over the ham.
(Use to baste and for a sauce later.)
Place sliced pineapple over the top of ham and pour juice over the ham.
Place into oven and bake for approximately 3 hours at 450\u00b0 (use a meat thermometer, set for cooked ham) to assure the meat is heated through.
Take out of oven and set for 10 minutes, then slice. Serve with sauce over ham or in a gravy dish (heat sauce).
Line 13 x 11-inch pan with foil that has been lightly greased. Place rolls that have been filled with ample ham slices and Swiss cheese on the foil lined pan. Place rolls very close together.
Mix the rest of the ingredients and spoon the sauce over the top of the rolls.
Cover with foil and refrigerate for several hours. However, can be baked immediately. When ready to bake, preheat oven to 350\u00b0. Remove foil cover and bake for approximately 30 minutes. Watch carefully that they do not scorch. Can be made early in the day for last ...
Dice onion and saute in butter until translucent.
Add mustard, poppy seed and Worcestershire.
Spread this mixture on split rolls, both top and bottom half.
Top with ham and cheese. Close rolls, wrap in foil and warm in oven.